What is the oven temperature for Erin Mcdowell's ciabatta?
There seem to be some big differences between the article's suggestions and the actual recipe. The article says move dough to an oiled bowl and let rise; the recipe skips this step and goes straight to forming loaves and letting them rise. The recipe says to use a baking stone - no mention in the article. And nowhere is there a suggested temperature for the oven. I can reference other recipes to find answers, but it seems as if some clarification is needed in the recipe.